Although summer is coming to an end, there are still tomatoes growing on the vines, so I'm taking every opportunity to enjoy them in all of their deliciousness. It's still quite warm outside, so a quick raw tomato salad is a perfect side dish that's really refreshing.
Heirloom tomatoes are really special. I love admiring their shapes, colors, and flavors. Their flavors are even more pronounced in this salad where they're uncooked, lightly seasoned, and accented with some red onion, raw garlic, a nice zing of vinegar, and some olive oil. Oh, and some fresh basil on top of course if you have any.
Heirloom Tomato Salad
2 pounds of tomatoes-any size, shape, or color you can find
2 cloves of garlic, minced
1 quarter of a red onion, sliced very thinly
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Pinch of sea salt
Fresh basil leaves
1. Cut the tomatoes into approximately 2 inch pieces. I like to cut them fairly large in order for them to hold their shape. Put them in a large bowl.
2. Add the garlic, onion, vinegar, olive oil, a pinch of sea salt, and some torn fresh basil. Toss to coat the tomatoes and serve.
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